Vegan Jackfruit Tuna Mayo
Find out how to make your very own vegan tuna mayo by using jackfruit. This versatile ingredient can create an equally versatile vegan tuna mayo, which you can put in toasties, on top of baked potatoes, or even mixed in with pasta. The options are endless.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
The jackfruit in this recipe cunningly replicates the texture of tuna. It is perfectly complemented by the tangy flavours of the lemon and gherkin. Spoon generous amounts over a baked sweet potato for a quick, easy, and delicious mid-week dinner.
What is jackfruit?
Jackfruit is a large tropical fruit that is grown in southeast Asia, and in small areas of Mexico. Its hard and nobbly exterior cases a succulent fleshy interior.
Ripened jackfruit has a sweet tropical flavour with a texture that is similar to bananas. Most jackfruit recipes use the fruit when it is unripened because of its neutral flavour and fibrous texture.
Is jackfruit healthy?
While canned jackfruit does have higher salt levels if it is preserved in brine, the ingredient still offers nutritional benefits.
Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- For the mayo
- 30 30 ml soya milk
- 0.5 0.5 .5 tsp cider vinegar
- 60 60 ml olive oil
- For the 'tuna'
- 200 200 g young green jackfruit in brine, drained
- 0.5 0.5 sheet nori seaweed, flaked
- 0.5 0.5 gherkin, finely chopped
- 0.5 0.5 tsp soy sauce
- 0.5 0.5 Tbsp vegetable oil
- 0.5 0.5 Tbsp capers
- 0.5 0.5 tsp lemon juice
- 1/4 red onion, sliced (optional)
- salt and pepper, to taste
- Firstly, to make the mayo, add the milk, olive oil, and vinegar to a bowl.
- Using a stick blender, blend the ingredients until thick, and set aside.
- Prepare the jackfruit by butting out the cores and removing the seeds.
- Heat the oil in a medium-sized pan over medium heat, then add the jackfruit, nori, capers, and gherkin to the pan.
- Cook for 5-10 minutes until the jackfruit is soft, tender and starts to fall apart.
- Add the lemon juice and soy sauce to the pan and heat for a further 2 minutes until the mixture is almost dry. Leave to cool.
- Once the mixture is cool, add the mayo and red onion, and mix thoroughly to combine.
- Finish by seasoning with salt and pepper, to taste.
Each serving 159g provides:
30.7g Fat, 4.2g Saturates, 24.1g Carbohydrate. 19.4g Sugars, 2.5g Protein, 0.47g Salt
Need a quick but tasty lunch to keep you going through the day? Check out these easy vegan lunches!